Photo: Jason Leung
Venison steaks with crème fraîche & thyme lentils
9 ingredients
Serves 4
openrecipes
Deer produces a soft tender fillet steak like beef - sear to your liking and serve with creamy herb lentils
Estimated Nutrition (whole recipe, rough)
574
Calories
71g
Protein
21g
Fat
23g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Venison | 100g cooked | 158 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 venison fillet steaks, about 170g each
- olive oil
- 200g puy lentils
- 1 shallot , finely chopped
- 1 tbsp red wine vinegar
- 500ml chicken stock
- 1 tbsp thyme leaves , chopped
- 200g crème fraîche
- 1 tbsp Dijon mustard
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes